Tag Archives: Sides

Mushrooms and Wild Rice

March 11, 2010 admin Leave a comment

The nutty flavor of the wild rice really mixes well with the mushrooms and makes this a great side for just about any dish.

6 servings
156 calories per serving

1 c wild rice or wild rice mix, cooked
2 T oil
1 lb. sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
¼ t onion powder
2 cloves garlic, minced
3 T chopped parsley
1 T lemon juice

Cook rice according to package instructions. Heat oil in skillet on medium high heat and add mushrooms. Season with salt and pepper, garlic powder and onion powder and cook until mushrooms are browned, about 15 minutes. Add garlic and cook 30 seconds and then stir in cooked rice and remove from heat. Add parsley and lemon juice and stir well. Add additional salt and pepper to taste.

Salads, Sides, Snacks, Summer, Vegetables

Celery Parsley Salad

March 10, 2010 admin Leave a comment

A simple dish with a simple combination of flavors that can be paired with anything. And at only 18 calories per serving, it is insanely low in calories. I always wondered if celery really was a negative calorie food..hmmmm???

4 servings
18 calories per serving

4 celery stalks sliced thin
¼ c packed parsley leaves
1 ½ t sherry vinegar
1 t oil
Salt and pepper to taste

Combine all in a bowl and mix well.

Lunch, Sides, Soups

Corn Chowder

March 9, 2010 admin 1 Comment

This is a great stand alone lunch with some Cheesy Bread on the side. Or it is a nice side to a lower cal chicken or fish dinner. The hint of cayenne adds a nice unexpected flavor dimension to the chowder.

6 servings
155 calories per serving

1 c chopped onion
1 leek, cleaned and chopped
5 c frozen corn
28 oz. chicken broth
1 medium red bell pepper, chopped
¼ t cayenne pepper
Salt and pepper to taste
Snipped chives for garnish
Pam

Spray a Dutch oven with Pam and heat on medium and cook onion and leek 5 minutes or until tender. If the onions start to get dry or crispy, add up to 3T of hot water to make sure they stay nice and moist. Then add corn and cook 5-6 minutes. Add half the broth and heat to boiling then reduce heat, cover and simmer 20 minutes. Remove from heat and cool slightly. Transfer half the corn mix to a blender and process until smooth. Return to the pan and add the rest of the broth, peppers, black pepper, cayenne pepper, and salt and heat through. Garnish with chives.

Sides

Worcestershire Rice

March 8, 2010 admin Leave a comment

Just adding a bit of tomato and parsley makes brown rice so much more interesting. And the Worcestershire really adds a nice zing !

4 servings
127 calories per serving

2 c brown rice, cooked
1 c finely diced tomatoes (I use canned ones here)
1 T Worcestershire sauce
1 T finely chopped parsley
Salt and pepper to taste
1/4 t garlic powder

Combine all and serve warm.

Mediterranean, Pasta, Sides

Greek Orzo

February 28, 2010 admin Leave a comment

Orzo is one of my favorite pastas – I have to be careful because when it’s around, I have a hard time keeping to my serving size ! This recipe is especially good and incorporates 2 strong flavors that go well together, sun dried tomatoes and feta cheese. Next time I might add some fresh basil just before serving.

2 servings
293 calories per serving

1 ½ c chicken broth
½ c orzo
2 T minced sun dried tomatoes
2 T crumbled feta cheese
1/8 t kosher salt
1/8 t pepper

Bring broth to a boil and stir in orzo and cook until liquid is absorbed, about 9 minutes. Remove from heat and stir in tomatoes and feta. Stir until feta melts a bit. Season with salt and pepper.

Dinner, Sides, Vegetables

Portobello Mushroom Caps

February 22, 2010 admin Leave a comment

Mushrooms are so low cal – and so delicious ! When you have an extra 50 calories left over in a meal and you want to fill it up with something savory, why not pan fry some Portobello mushroom caps ! It is simple to do and you can easily change up the flavor by substituting different dry and fresh herbs and spices.

4 servings
36 calories per serving

4 Portobello mushroom caps (4-5 oz. each)
Pam
Salt and pepper to taste
Onion powder
Garlic powder
Worcestershire sauce
Fresh parsley chopped (for garnish)

Heat a skillet to medium high heat and spray with Pam. Place mushroom caps in pan underside facing down. Sprinkle with salt, pepper, onion powder and garlic powder and ½ t of Worcestershire. Cook for 3-4 minutes. Flip and re-season the same way and continue cooking another 3-4 minutes. Remove from heat, sprinkle with parsley and serve.

Asian, Dinner, Sides

Fried Rice

February 19, 2010 admin Leave a comment

This is soooo extraordinarily GOOD and filling and it is such a healthy side dish. Serve with Asian inspired dishes or alongside just about anything !

5 servings
169 calories per serving

2 c cooked brown rice
2 c frozen diced carrots and peas
1 c chopped bean sprouts (canned are fine)
1 c chopped mushrooms
3/4 c Egg Beaters
1/4 c chopped scallions
1 packet fried rice seasoning mix
2 T soy sauce
3 T warm water
1/4 t garlic powder
1/4 t ground ginger (dried spice)
Salt and pepper to taste
Pam

Cook the rice according to package instructions and then refrigerate it so it is cold when you start cooking this recipe. In a small dish mix seasoning packet, garlic powder and ginger with soy and water until well dissolved. Spray a large skillet with Pam and heat to medium high heat. Add egg and scramble. Remove from pan and set aside. Add mushrooms, peas and carrots to pan and cook until all veggies are hot, about 5 minutes. Remove and set aside. Re-spray pan with more Pam and increase heat to high. Add rice and seasoning then add sprouts, scallions, and the set aside ingredients. Cook until heated through, about 5 minutes. Season with salt and pepper.

Sides, Vegetables

Corn and Zucchini

February 17, 2010 admin Leave a comment

A very simple and different side dish – feel free to substitute fresh corn kernels.

4 servings
159 calories per serving

1 can corn
1 T oil
1 medium zucchini
1 clove garlic, minced
Salt and pepper to taste
1 c fresh basil leaves, chopped
1 t white vinegar

Heat oil over medium high heat. Slice zucchini in half lengthwise and slice into half moons. Add zucchini and garlic to pan. Cook 1-2 minutes. Add corn and season with salt and pepper. Cook 3 minutes then remove from heat and stir in vinegar and basil.

Dinner, Kid Friendly, Sides

New Potatoes

February 11, 2010 admin Leave a comment

Sometimes just plain simple potatoes is what hits the spot. Here is a little twist without deviating from the theme too much 🙂

4 servings
134 calories per serving

16 oz. new potatoes, washed
2 T canola oil
½ t kosher salt
¼ t fresh ground pepper
Pam

Place potatoes in a zip loc bag and use a rolling pin to smash them quite a bit cracking their skin. Spray a skillet with Pam and then add oil and heat on medium high heat before adding potatoes. Partially cover skillet and cook potatoes 20 minutes or until browned all over. Add salt and pepper.

Dinner, Mediterranean, Sides

Couscous with Carrots

February 10, 2010 admin Leave a comment

The carrots and fresh parsley really freshen up an otherwise boring carb. Feel free to add more or alternate fresh herbs for a new flavor.

4 servings
175 calories per serving

1 c couscous
1 carrot, shredded
1/2 c parsley, chopped
1 t oil
Salt and pepper to taste

Bring 1 1/2 c water and the oil to boil. Add couscous and carrot. Shut off heat, stir well, cover pan and set aside for 5 minutes. Stir in parsley. Season with salt and pepper.